occasional indulgences of a fussy eater

2016 CNY at CÉ LA VI

At CÉ LA VI (formerly KU DÉ TA), Executive Chef Frederic Faucheux has created a festive menu that puts a modern spin on the Chinese heritage which diners can enjoy against Singapore’s magnificent skyline.

Toss to abundance with his rendition of the Prosperity Yu Sheng Salad with scallop, salmon, tuna, white fish and assorted vegetables, including crispy fried lotus root chips, a delicious alternative to the traditional golden crackers (which I’m not a fan of and yes I know I’m in the minority ha). This bountiful platter is then generously drizzled with spicy plum dressing infused with Japanese chili garlic sauce.

P.S. Is tossing yusheng 57 levels above ground supposed to make us more huat this year?

Yu Sheng Saladscallop, salmon, tuna, white ﬁsh

The salt and pepper squid is one of the signatures, must try!

Salt and Pepper Squidsmoked chilli glazed, garlic

Grilled Char Siew Pork Cheekpickle achar, sesame

I was kind of disappointed with the coral trout as there is nothing special about it. Just very light and healthy.

Steamed Coral Troutcherry tomato, dashi, daikon

Flavored Spring Chickenplum powder, calamansi

I love sea cucumber even though it is pretty much tasteless on its own. This is a classic dish loaded with collagen and the gelatinous texture of the braised sea cucumber is perfect.

Braised Sea Cucumber with Scallopshiitake, broccoli

By this time, food coma has struck but wait, there’s still dessert!

Golden Egg Fried RiceXO sauce

Creatively using symbolically-auspicious ingredients, Pastry Chef Ariane Jimenez rounded up the reunion feast with an orange-shaped dessert featuring Cointreau diplomat cream at the heart, covered by candied kumquats, along with a base of chocolate sesame sablé and garnished with orange dacquoise. A sweet start to the new year, aye!